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Reverse Seared Porterhouse Steak

10

50

Mesquite

This is what wood-fired grilling is all about. We’re taking the big steak on the block and giving it Traeger’s signature reverse sear for big time, beefy flavor.

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  • 2 (2 lb) dry-aged porterhouse steaks

  • kosher salt

  • 8 Cup arugula

  • extra-virgin olive oil

  • freshly ground black pepper

  • 3 Ounce Parmigiano-Reggiano cheese

  • 1

    Two hours before cooking, remove the steaks from the refrigerator and allow to come to room temperature. Pat dry with a paper towel.

    • 2 (2 lb) dry-aged porterhouse steaks

  • 2

    When ready to cook, set Traeger temperature to 225℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

    : 225 ˚F

  • 3

    Season both sides of steak with a generous amount of salt. Place steaks on grill and cook for 30 to 45 minutes or until an instant-read thermometer inserted in the thickest part of the meat reads 120℉.

    : 225 ˚F

    : 120 ˚F

    • kosher salt

  • 4

    Remove steaks from grill and turn the grill temperature up to 500°F.

    : 500 ˚F

  • 5

    Place the steaks back on grill and sear on both sides for 3 minutes or until desired internal temperature is reached, 125℉ to 130℉ for medium-rare. Remove from grill and let rest 10 minutes before slicing. Slice the meat against the grain into 1/2-inch thick slices.

    : 500 ˚F

    : 125 ˚F

  • 6

    To serve, place the arugula on a large platter. Drizzle arugula with olive oil and sprinkle with salt. Place the sliced steak and its juices on top of the arugula.

    • 8 Cup arugula

    • extra-virgin olive oil

  • 7

    Add a fresh grinding of pepper over the steak and shave the Parmigiano-Reggiano over the top of the steak. Enjoy!

    • freshly ground black pepper

    • 3 Ounce Parmigiano-Reggiano cheese